Recipe by LAURIE
Serve this one with rice and steamed broccoli. From a grocery store flyer.
Top Review by Joan J.
I made this last night, it was delicious, but I made a couple modifications... Sesame Oil has a very low smoking point, so I used peanut oil to fry the veggies and added a few drops of sesame oil at the end for its wonderful flavor. I also threw in some garlic and thinly sliced ginger to the oil before adding the pork into the peanut oil. Fresh ginger is always worth a few seconds... I always have some in the fridge, already peeled and sliced (1/8 inch thick) saved in a jar, covered with a nice dry white wine... it keeps for months and is always ready to go. After removing the pork chop, I added back a little water to make the yummy bits more available. Thank you for the basic recipe!
- 4 (1/4 lb) boneless center cut pork chop, butterflied, about 1 lb
- 1 teaspoon sesame oil
- 2 tablespoons sesame seeds
- 1 teaspoon ginger, powdered
- 2 tablespoons soy sauce
- 1⁄4 cup dry white wine
- 1⁄2 lb mushroom, fresh and sliced
- 2 green onions, with tops, sliced
- 1 teaspoon butter
Directions See How It's Made
- Heat sesame oil in large nonstick pan over medium.
- Add chops and sprinkle with sesame seed and ginger.
- Cook until browned on both sides.
- Add soy sauce and white wine to skillet, then add mushrooms and onions.
- Stir gently 1 to 2 minutes to saute vegetables.
- Remove chops to serving platter.
- Add butter to pan, stirring constantly to deglaze pan.
- Pour mushroom-onion sauce over chops.